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Boiled Turkey Stuffed with Celery

Wash half a head of celery, chop it very fine, mix four heaping tablespoonfuls of stale breadcrumbs with it, add one and one-half tablespoonfuls of salt, one-half teaspoonful of pepper, two ounces of warmed butter and two beaten eggs, and stir all together until thoroughly mixed. Stuff the turkey with the mixture, sew up the openings and truss it. Rinse a cloth in cold water, wring it out and dredge it with flour. Wrap the turkey in a cloth, tying it securely, place it in a saucepan of boiling water and boil it quickly for twenty minutes; then move it to the side of the fire and let it simmer. Allow three hours for a turkey weighing nine or ten pounds, and about ten minutes for every additional pound. When cooked drain the bird, put it on a hot dish, and serve it with a sauceboatful of celery sauce.